Packed with delicious and nutritious flavours and ingredients this is the perfect dish. It’s great for meal prepping too! As a bonus it’s also naturally gluten free dairy free, vegetarian and vegan friendly!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 4
Ingredients
For the marinade
2 Tablespoons Soy sauce
1 Tablespoon Braggs Apple Cider Vinegar
For the Tofu
2 Cups Tofu, cubed
4 Tablespoons Cornstarch
1 Tablespoon Extra virgin olive oil
For the Veggies
2 Tablespoons Extra virgin olive oil
1 Large onion, diced
2 Carrots, chopped into matchsticks
½ Cup Sweetcorn
1 Red Pepper, diced
1 Red Pepper, diced1 Cup Broccoli florets, chopped
For the sauce
4 Tablespoons Coconut sugar
2 Tablespoons Tomato paste
2 Teaspoon Soy Sauce
1 Tablespoon Braggs Apple Cider Vinegar
½ Cup Water
2 Teaspoon Cornstarch
Topping
Sesame seeds
To Serve
4 Cups Wholegrain rice, cooked
Instructions
Mix marinade ingredients in a large bowl
Add the tofu, coat with marinade and set aside for 5 minutes
Add 1 tablespoon of olive oil to a frying pan, fry the tofu until lightly browned and set aside
To a large frying pan/wok heat 2 tablespoons of olive oil and fry the vegetables for 5-6 minutes, stirring continuously, then set aside
Combine all sauce ingredients and stir to combine
Add the tofu and sauce to the vegetables, stir to combine, return to a low to medium heat and fry for a further 2-3 minutes
Serve on a bed of wholegrain rice & enjoy
Notes
This is a great recipe for meal prepping, simply transfer to tupperware boxes and refrigerate (for 3-4 days) or freeze and take out as needed.